Many traditional recipes for risotto call for making your own broth, and this recipe is no exception. Except here the broth is made by boiling beets with spices and tangerine slices, and then pureeing half of the beets until perfectly smooth. A few other tweaks make this risotto a standout: Cassis is used to deglaze the pan in place of the usual wine, and chopped beets are added halfway through cooking the rice.